These sour cream sugar cookies come out perfect every time. They’re soft and moist from the sour cream, and they carry whatever flavoring you choose to use perfectly. This recipe makes a BIG batch and is perfect for bake sales!
Paul Vitale is the “Other Paul” of Sweet Paul Magazine. He runs the behind-the-scenes part of the business, and now he has his own Sweet Paul column to share his favorite recipes.
From Paul Vitale:
"I COME FROM A FAMILY of amazing cooks and bakers. My mother, my sisters, my grandmothers, my mother-in-law, my extended family — and even the men in my family are great in the kitchen and at the grill. I hope I don’t get any slack for this from my family, but from all these culinary talents, I think my Cousin Rose Biondolillo stands out.
Rose has an arsenal of baking specialties. Whenever there’s a holiday, a gathering, a crisis, or a celebration, Rose never fails to drive up with a plate of treats. I’m so happy to share with you her classic Sour Cream Sugar Cookies. They come out perfect every time. They’re soft and moist from the sour cream, and they carry whatever flavoring you choose to use perfectly. This recipe makes a BIG batch, although I must admit, I can never quite seem to get an exact count because I eat too much of the cookie dough before I can bake it!
You can add whatever flavoring you like. I sometimes add almond or anise extract or lemon paste. You can also use your favorite frosting recipe."
Text by Paul Vitale + Photos by Goor Studio
MAKES ABOUT 70
2 cups (400 g) sugar
1 cup (226 g) butter, room temperature
2 large eggs
1 teaspoon vanilla extract or paste
1 cup (240 g) sour cream
4 1/2 cups (540 g) all-purpose flour
1/2 teaspoon baking soda
4 teaspoons baking powder
1/4 teaspoon salt
FOR THE FROSTING:
Use your favorite frosting recipe. I like to use a recipe with egg whites or meringue powder for these cookies, because the frosting sets with a slightly crunchy exterior.
- Preheat the oven to 350°F/175°C.
- Cream sugar and butter until light and fluffy.
- Add eggs, vanilla, and sour cream, and mix until incorporated.
- Measure flour, leavening, and salt and mix well.
- Slowly add dry ingredients to the wet, mixing after each addition.
- Drop 2-teaspoon dollops onto parchment-lined baking sheets about 2 inches apart. I use a 2-teaspoon measuring scoop to keep my cookies a uniform size.
- Bake for 11 to 12 minutes until the cookies are just starting to get a touch golden on the edges.
- Remove from oven, and allow to cool for 5 minutes. Then transfer to a rack to cool completely.
- Make a big batch of your favorite frosting recipe.
- I love the homemade look of frosting the cookies with my finger. I take a dollop of frosting on my finger and swirl it on the top of each cookie until I get a roselike pattern.
Made it? Tell us about it–